This Coconut Cake Recipe is made from scratch and full of bold coconut flavor and topped off with a coconut cream cheese frosting. This is the kind of cake that will wow everyone in the room!
Looking for the perfect coconut cake that doesn’t skimp on coconut flavor? Look no further. This is the absolute perfect coconut cake. It uses a combination of coconut milk, coconut extract, and coconut flakes to give you as much coconut flavor as possible.
Can this recipe make coconut cupcakes?
Yes it can! This recipe will make about 24 cupcakes. They will need to be baked at 350 degrees for approximately 15 to 18 minutes. Fill the cupcake liners about 2/3rds of the way full.
Can I make this coconut cake recipe into only two layers?
Yes you can! No adjustments will need to be made to the recipe except for the baking time of the cakes. As written, the recipe makes 3 thin layers. No adjustments are required to the ingredients to make a two layer cake. Simply add approximately 5 minutes to the baking time.
Cake Flour Substitute
It’s easy to make your own cake flour! Measure out 1 cup of flour. Remove 2 tablespoons from the cup. Replace with cornstarch. Sift together. You now have 1 cup of cake flour!
Check out my other amazing cake recipes:
- The Most Amazing Vanilla Cake
- The Most Amazing White Cake
- The Most Amazing Chocolate Cake
- The Most Amazing Red Velvet Cake
- Funfetti Birthday Cake
Watch the video below where we will walk you through every step of the recipe with a video demonstration.
Can you use cream of coconut in place of coconut milk.
We tried it while testing, and while it was absolutely delicious, cream of coconut leaves the cake without structure and it will collapse in the middle.
Thank you. This is great
Can you make this with coconut flour or is it self raising flour ??? Sorry just not sure what flour you are mixing to make cake flour
Cake flour is a finely milled wheat flour that is mixed with cornstarch. It is very light and fluffy. Coconut flour is made from coconuts. Self rising flour is all purpose flour mixed with baking powder and salt.
Absolutely great coconut cake recipe! Subbed two tablespoons of cake flour with two tablespoons of desiccated coconut to give a bit a texture in the cake. Got stunning feedback even though I didn’t bother with the frosting . Thank you, Rachel.
Hey! If i don’t have coconut extract can i just leave it out?
I suppose you can, but you won’t have much of a coconut flavored cake without it.
what can I use in place of sour cream?? can I use margarine in place of butter and also use veg oil?
You can use plain greek yogurt as a substitute for sour cream. We don’t recommend the use of margarine for anything.
Made this last night for my dad’s 83rd Birthday he loves coconut! Everyone raved about how delicious it was. The recipe is a keeper!
By coconut milk are you using what is in the dairycase? Thank you.
Canned.
Can canned coconut milk be used instead of carton cold stored milk.
Yes
Will canned coconut milk work as well as carton cold stored coconut milk? Which did you use.
Hi Rachel!
Making this cake today! Can’t wait. Silly question but can I bake all of it in a 9inch tin? For an hour?
No. There is far too much batter to make it all in a 9 inch pan. It will overflow.